Buckwheat Carrot Porridge

Buckwheat Carrot porridge

Hearty, wholesome and nourishing, that is how I would describe this delicious breakfast. Buckwheat is a great breakfast option, it is high in protein, copper and magnesium as well as a good source of dietary fibre. For those on a FODMAP diet buckwheat is medium FODMAP.

This week on my course I have been learning about the digestive process, functions of the organs and stages of digestion. Fruits are digested much faster than other foods, so it is best to eat them by themselves. This week I have been trying to eat fruit on its own, I have found this hardest at breakfast as most of the toppings tend to be fruit. I have been working on recipes that don’t use fruit, this is my favourite recipe to come out of this process.

It may seem a long recipe having to soak the buckwheat groats, it does require a bit of planning but soaking the buckwheat is helpful to remove the phytic acid, ensuring you get as much of the nourishment from the groats as possible. By keeping the water the carrots are cooked in your not loosing the carrots nutrients that have leached into the water. Therefore the prep work is worth it for a delicious hearty breakfast.

Buckwheat Carrot porridge

Buckwheat Carrot porridge

Buckwheat Carrot Porridge

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 9 hours

Yield: 2-2 1/2 cups

Serving Size: 2-3 people


  • ½ cup buckwheat groats
  • ½ tbs apple cider vinegar
  • 1 cup chopped carrots (2-3 carrots)
  • 2 tbs ground flaxseed
  • 1 tbs cinnamon
  • ¼ tsp ground ginger
  • 1 -1 ½ cup non-dairy milk
  • *All my recipes use dry cup measures


  1. The night before you want your breakfast soak the buckwheat groats in 1 cup of water with the apple cider vinegar. Leave overnight in a bowl covered with a paper towel.
  2. I like to prepare the carrots the night before, but you can do it in the morning. Cut the carrots into small chunks around 1-2cm, put in a pot of 1 ½ cups boiling water. Boil for 15-20 minutes until the carrots are soft and mashable. Do not discard any remaining water, many of the nutrients have leached into the water so keep the carrots in the pot with the water and mash the carrots.
  3. The next day rinse and drain the buckwheat, place in a pot with (around an 1 inch covering) of boiling water and cook for 10 minutes.
  4. After 10 minutes drain the buckwheat and return to the pot with the carrots and 1 cup of non-dairy milk. (If you want warm porridge then keep the heat on the pot during this process). Add the flaxseed, ginger and up to 1 tbs of cinnamon (I like the full tbs but try 1 tsp first and add more if you need it).
  5. At this point you have some choices, firstly, add more non-dairy milk if you want it a bit runnier. Secondly, if you want it smooth blend it. Thirdly, what to put on top before you eat it.

Serving ideas:
* With nuts and seeds
* There is no added sugar so you may find you want it sweeter, it is designed to be sugar-free, fruit-free breakfast but if you want you could add a drop of maple syrup or brown rice syrup or some raisins.

Buckwheat Carrot porridge


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